Not available for delivery. In store purchase only.
RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour.
Ravifruit Coconut has an intense coconut flovour with a luscious, rich creamy mouthfeel, finished with a hint of caramelisation.
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
2 hours 30 mins
A fresh and fruity tart bound to make you blush! Comprised of a shortbread base, strawberry marshmallow, vanilla cake, coconut and lime mousse, finished with a velvet spray and glossy pink glaze and garnished with candied lime zest.
2 hours 30 mins
Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.
Master Melissa Coppel’s cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon.
A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.
A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.
These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.
Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.
1 hour 10 mins
Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!
1 hour 30 mins
Recreate this exotic, fruity entrmet by internationally acclaimed pastry chef, Johan Martin. Layers of coconut dacquoise, mango, banana and passionfruit cremeux, coconut cream and a shiny yellow mirror glaze.
Yeild 3 x 14cm desserts
Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor.
*Time to Prepare: 50 minutes (takes 24 hours to produce)